Southern Butter Pecan Cake

Introduction:

Southern Butter Pecan Cake is a sweet, moist cake filled with toasted pecans and buttery flavor in every bite. It’s a true Southern classic — elegant yet homey. The rich cake layers are made with brown sugar and buttermilk for a tender crumb, and the frosting is a luscious pecan-infused buttercream. Whether for holidays, birthdays, or Sunday suppers, this cake never disappoints.

Prep: 20 minutes

Cook: 25–30 minutes

Cool & Frost: 45 minutes

Total: ~1 hour 30 minutes

Ingredients:

For the Toasted Pecans:

1½ cups chopped pecans

2 tbsp unsalted butter

For the Cake:

1 cup unsalted butter, softened

1¾ cups light brown sugar, packed

4 large eggs, room temperature

2¼ cups all-purpose flour

1 tbsp baking powder

½ tsp salt

1 cup whole buttermilk, room temperature

2 tsp vanilla extract

For the Butter Pecan Frosting:

1 cup unsalted butter, softened

4 cups powdered sugar, sifted

¼ cup heavy cream (plus more if needed)

1 tsp vanilla extract

¾ cup of the toasted pecans (from above)

Step-by-Step Instructions:

Toast the Pecans (10 minutes)

In a skillet, melt 2 tbsp butter over medium heat.

Add 1½ cups chopped pecans and toast, stirring frequently, until fragrant and slightly browned (5–7 minutes).

Remove from heat and cool completely. Reserve ¾ cup for frosting.

Make the Cake Batter (10 minutes)

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.

In a large bowl, cream 1 cup butter and 1¾ cups brown sugar until light and fluffy (about 3 minutes).

Add eggs one at a time, beating well after each addition.

In a separate bowl, whisk together flour, baking powder, and salt.

Alternately add the dry ingredients and buttermilk to the batter, beginning and ending with the flour mixture.

Stir in 2 tsp vanilla extract and ¾ cup of the toasted pecans.

Bake the Cake (25–30 minutes)

Divide the batter evenly between the two prepared pans.

Bake at 350°F for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Make the Frosting (10 minutes)

Beat 1 cup butter until creamy.

Add powdered sugar, 1 cup at a time, alternating with heavy cream.

Add 1 tsp vanilla and beat until fluffy.

Stir in ¾ cup of the toasted pecans.

Assemble the Cake (10 minutes)

Place one cake layer on a serving plate and frost the top.

Add the second layer and frost the top and sides.

Garnish with remaining toasted pecans (optional).

Tips for Success:

Use room temperature ingredients for a smooth batter.

Do not overbake; check at 25 minutes.

For extra richness, add a splash of maple extract or bourbon to the batter or frosting.

Serving & Storing:

Let the cake sit at room temperature for 30 minutes before slicing for best texture.

Store covered at room temp for up to 2 days, or refrigerate for up to 5 days.

It freezes beautifully (unfrosted or frosted).